Recipe by msanders
"Delicious tender pork and sweet potatoes equal a lovely stew! Can be adapted for the slow cooker after the skillet steps."
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all purpose flour
pork loin, cut into 1-inch cubes
sweet onion, chopped
1 1/3 cups
sweet potatoes, cut into 1-inch cubes
ground black pepper
crushed dried rosemary
salt to taste
This got rave reviews. i didn't transfer my pork into another dish after browning it. (why dirty another bowl/dish?) I just pushed it aside in my ovenproof metal skillet and browned the onions and garlic, then used white wine instead of sherry to make a roux. The rosemary and thyme are a nice touch.
Made this yesterday for my daughter's family, who are fussy eaters, they loved it. My daughter, who is a great cook, demanded the recipe. One small change, did not have either sherry or a white wine (we like the reds!!)grabbed a bottle of Merlot and used a generous dollop of that. BuggyBob
This is a keeper for me. The only change I made is to use 2 pounds of pork and 3 large sweet potatoes. Yummy on a cold winter evening.
OMG. The best! We had this on a cold, snowy day--12 inches of snow. It had great flavor and really warmed us up. The meat was so tender and the sauce was creamy and tasty. I didn't have sherry, so I used white wine. and I added some white potatoes. Yum!
This is a delicious treat. I added a bit of cauliflower just for an additional veggie, didn't use the Dijon mustard simply because I don't like it. The stew came out great. Served with choice of as-is or over rice, complimented with dinner rolls and butter.
* Percent Daily Values are based on a 2,000 calorie diet.
Pork Sweet Potato Stew
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 131
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